240mm AEB-L Gyuto/Chef's knife

[MazurB]

Hi. My name is Bartek Mazur and i'm a knifemaker from Poland.

I would like to present my latest work - 240mm AEB-L Gyuto. Grind is full convex and has full distal taper from handle to tip. Satin finish is 45 degrees Trizact 600grit closer to spine and then 800grit horizontal hand satin It shines awesome when you turn it in direct light and also reduce stickness to the food. Spine and choil was chamfered for comfort of using pinch grip. Hand orientation - ambidextrous.

Japanese style handle is made from wenge, brass and african padouk. Wood was finished with Fiddes Hard Wax Oil. This blend of waxes and oils has high durability and is safe to use on children's wooden furniture and toys.

I welcome all questions, suggestions and constructive criticism.
--------------------------

Steel: Stainless AEB-L +/- 61hrc
Heel to Tip Length: 242mm / 9.53in
Handle to Tip Length: 257mm / 10.12in
Blade Height at Heel: 50mm / 1.97in
Thickness of spine above heel: 2.66mm / 0.10in
Thickness of spine at middle: 2.2mm / 0.08in
Thickness of spine 1cm from the Tip: 0.81mm / 0.03in
Thickness of blade 1/2 way between the spine and edge: 1.92mm at heel / 0.07in
Handle Length: 141mm / 5.55in
Handle Height(blade/back): 22.54mm/25.25mm | 0.89in/0.99in
Handle Width(blade/back): 18.95mm/21.05mm | 0.75in/0.83in
Weight: 189g / 6.66oz

 

[jc57]

That is a really beautiful knife. My only comment is that I prefer a little less belly towards the tip, but I don't rock-chop much.

 

[MazurB]

That is a really beautiful knife. My only comment is that I prefer a little less belly towards the tip, but I don't rock-chop much.

Thank you John! I'm working on more "flat" profile gyuto already. I will post pics when it's done.

 

[corradini]

The craftsmanship, to my untutored* eye, is SUPERB. I really like the little touches, especially the small beveling along the curve of the heel. I'm very sensitive to hard corners at the base of the spine - I hate callusing the base pad of my index finger! - and have actually nicked myself a wee bit on the heel of my Kramer (and, yes, yes, it's an *original* hand-forged-for-me Kramer - I got in early, long ago). Gorgeous woodwork (that is something I know a lot about). And the fact that you shot some seriously close-up photos, with great photography & lighting btw, says a lot about both the quality & your integrity. Nice, nice job.
-----------------------------
*I'm a heck of a chef but not much of a knifemaker - yet...

 

[MazurB]

Thanks for your kind words C corradini .

 

[foofie]

As a buyer, I appreciate the thickness measurements at intervals along the height of the blade - it means more to me than saying "full convex" or anything similar. Including a bit more info for heat treat is also always welcome - especially with the steel junkies that tend to populate this site... starting with myself.
Beautiful work and also great photography.